南非橙果酱的工艺优化及代糖研究

Research on Process Optimization and Sugar Substitution of South African Orange Jam

摘要: 为开发更加健康且符合消费者需求的果酱产品，本研究利用单因素和响应面试验研究了南非橙果酱的制作工艺和代糖试验。先以蔗糖、柠檬酸、果胶添加量进行单因素试验，以感官评分确定蔗糖、柠檬酸和果胶的最佳量；然后以三氯蔗糖和甜菊糖苷添加量进行单因素代糖试验，确定其最佳添加量；最后通过响应面试验回归分析优化果酱加工工艺条件。实验结果表明南非橙果酱的最佳制作工艺条件为：蔗糖溶液质量浓度为55.49%，果胶浓度为1.60%、柠檬酸浓度为0.10%、甜菊糖苷(0.055 g，替代12.95%的蔗糖)和三氯蔗糖(0.829 mg，替代1.03%的蔗糖)，再与橙汁按1:1混合，加热浓缩。

Abstract: In order to develop a healthy jam product that meets the needs of consumers, the production process of South African orange jam and the sugar substitute test were studied using the single-factor method and the response surface method. Firstly, the single factor experiment was performed to determine the optimal amount of sucrose, citric acid and pectin with sense evaluation. Secondly, sugar substitute experiment was carried out to determine the optimal amount of sucralose and stevia sugar by the single factor experiment. And then response surface experiments were performed optimize the production process of orange jam. The results indicated that the optimal process conditions were as following: 55.49% sucrose, 1.60% pectin, 0.10% citric acid, stevia sugar (0.055 g, replacing 12.95% sucrose) and sucralose (0.829 mg, replacing 1.03% sucrose), which then are mixed with orange juice at a ratio of 1:1 and concentrated.